Rice wine dumplings contain alcohol inside.

Only the alcohol content inside the rice wine dumplings is relatively small, when making rice wine dumplings, you need to cook the rice wine, and the alcohol volatilization speed after cooking is usually very fast. The mash juice is contains a certain degree of alcohol, the general mash alcohol content of about 2.5-3.5 degrees, if you do mash with too much water, the alcohol will be higher, raised by two degrees per day. It can be up to 8-12 degrees, but the alcohol usually evaporates after the mash has been boiled.

Rice wine is made by using glutinous rice as well as wine curd after fermentation, its alcohol content is relatively low suitable for most people to drink, but there is still alcohol inside, just relatively low degrees of relief faster, in addition to the production of rice wine dumplings will also be blended into the water, so the content of alcohol will be very low, the production of rice wine dumplings, you can also be beaten in it to enrich the texture of the holland egg.

Eating mash notes :

1, wine should not be stored for a long time, winter can be placed in the container on the heater to keep warm, 3-4 days after the food; summer can be added to the wine in a little water boiling, you can extend the storage time.

2, mash has old and new, when shopping, you can look at the rice in the glass jar, there is a hole in the center of the rice, the hole is big and relatively old, the hole is small is the new fermentation.

3, mash is made from glutinous rice or rice after yeast fermentation, its heat is high, raw dampness and heat, if it is a hyper-yang constitution, the body heat is full of people who consume wine wine, it is easy to get on fire.